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Chocolate-mint pinwheel cookies are a fun and festive spin on the regular sugar cookie! These will sure impress anyone from kids to adults to even Santa ;)
I’ve always wanted to make pinwheel cookies. I’ve seen them all over Pinterest and it always had me intrigued. I knew they’d take a bit of work but I still thought the results were pretty enough to warrant the effort. When Katrina asked me to join her annual “I’ll Bring the COOKIES” event, I immediately knew what I’d make for them! I wanted to conquer the pinwheel cookie challenge! Although, my pinwheel cookies aren’t as tightly rolled as they can be, I still think they turned out quite well – and even if they don’t look as pretty as some pinwheel cookies are, they’re sure delicious!
If you’re looking for a last minute cookie recipe for Santa, you should consider making this chocolate-mint pinwheel cookie to pair with Santa’s glass of milk :)
Chocolate Mint Pinwheel Cookies
- 1 cup (227 g) butter, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups (281 g) all-purpose flour
- 2 ounces (57 g) semisweet chocolate, melted and slightly cooled
- 1 cup (180 g) mint chocolate baking chips
- ¼ teaspoon peppermint extract
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In the bowl of a stand mixer, beat butter on high for 30 seconds then add the sugar, baking powder, and salt. Beat until all is combined. Scrape down the sides of the bowl then beat in the egg and vanilla until all is incorporated. Slowly add in the flour. The dough will be quite thick, you might have to use a spatula to mix in the rest of it by hand.
- Divide the dough in half. Stir in melted chocolate into one dough portion then stir in mint chocolate baking chips and peppermint extract into the other dough portion Divide each dough portion in half and cover and chill for at least 1-2 hours, or until easy to handle.
- Roll each peppermint dough portion into a 9 1/2 by 6-inch rectangle on wax paper. Roll each chocolate dough portion into the same size on wax paper. Invert the chocolate dough on TOP of the peppermint dough rectangle and remove the top layer of wax paper.
- Roll up the dough tightly, pinch dough edges to seal; wrap in plastic wrap. Repeat with remaining chocolate and peppermint dough rectangles. Chill dough rolls for 1-2 hours or until very firm.
- Preheat oven to 375 °F (191 °C) and line a baking sheet with parchment paper.
- Unwrap the dough rolls and cut dough rolls with a very sharp knife into 1/4-inch thick slices. Place on baking sheet and bake for 6-8 minutes or until edges are firm and just starting to brown.
- Let cool on baking sheet for 5 minutes then transfer to wire cooling rack to cool completely.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.